MOM’S BEST SUGAR COOKIE

My mom’s best sugar cookie recipe is truly is the best butter sugar cookie recipe ever.  My adorable mom Choon and I have made these cookies using her recipe since I was a little girl.  I love this recipe so much because the cookies are not too sweet like some sugar cookies are.  They also hold their shape when making cut-out cookies.

I debated for years on whether to share my mom’s recipe, but giving it a lot of thought, I think she would be happy to know that people are baking and loving her cookies so it’s a sweet way to keep her legacy alive.

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So here is Mama Choon’s Best Butter Sugar Cookie Recipe!

You will need:

1 cup butter

1 1/2 cup sifted powdered sugar

3 cups sifted all-purpose flour

1 egg

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

1 tsp cream of tartar

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Directions for Mom’s Best Sugar Cookie

Using a stand mixer, cream butter in a mixing bowl. Gradually add powdered sugar and mix until light and fluffy. Add egg and vanilla and mix until thoroughly combined. Sift together flour, baking soda, cream of tartar and salt. Gradually add the flour mixture to the creamed mixture until combined completely. Shape dough into a ball and roll out into a lightly floured surface to 1/8-inch thickness. Using cookie cutters, cut dough into various shapes. Place on parchment paper lined cookie sheets. You can sprinkle them with colored sugar sprinkles at this point if you wish and bake 10-12 minutes in a pre-heated 375-degree oven or until bottoms are golden. Cool completely.

Instead of the sugar sprinkles, you can decorate the cookies with royal icing as well. For my royal icing recipe, click here

My Mama Choon making Christmas cookies, December 2015.  She was the sweetest mom in the world.